English Name: Loganberry
Botanical Name: Rubus loganobaccus
DESCRIPTION: A large soft dark red fruit that resembles a raspberry. A cross between raspberries and blackberries and looks like both parents.
ORIGIN: Loganberry often regarded as a hybrid of the western dewberry and red raspberry. The name of the fruit was named after one James H. Logan (1841—1928). An American lawyer and horticulturist who was said to first bred the fruit. It was possibly developed in California by Harvey Logan. A red bramble fruit native of Oregon to Baja in California to be precise produces it’s fruit throughout August and September.
NATURAL BENEFITS: Loganberry plants are sturdy and more disease and frost resistant than many other berries loganberries contain vitamin C, Calcium, Iron, Potassium, fiber, and carbohydrates. Other nutrients in loganberries include: Zinc, fluoride, manganese, phosphorus, sodium, selenium, magnesium, copper, protein, vitamin A, B complex, C, D, E and K. They can help prevent health conditions naturally such as constipation, colds, gout, flu, stress, fatigue, anxiety and depression helps prevent autoimmune diseases and illnesses such as skin, breast, colon, stomach, prostate and lungs cancer. Adding it to your daily diet helps slow down the sign of aging and makes you glow and radiant.
USES: Loganberry is eaten raw, used as desserts or in making jams, jellies, juice, pies, salads, wines and fruit syrup .